These appetizers or snacks are so simple and quick to throw together that your creative side is free to come out because the cooking part is easy peasy. Finding new ways to use crescent rolls is a bit of a cooking hobby for me: See my Apricot & Walnut Rugelach or Cherry Turnovers. This is a savory way to use that crescent roll dough. I made this version last weekend for Superbowl Sunday.

©EverydayCookingAdventures 2014

You simply roll out the dough flat on a floured or granite/marble surface. Top with your favorite little meats, such as pepperoni, prosciutto, or ham, some herbs such as dill, parsley, or chives and some type of cheese like Parmesan, mozzarella or feta.

©EverydayCookingAdventures 2014

Then you just scatter your ingredients evenly over the rolled out dough and depending on how many people you want to serve, roll it up tightly. Roll it on the long-side if you need to serve more than 4 people or roll it on the shorter-side to make slightly larger puffs to serve only 2 to 4 people.

©EverydayCookingAdventures 2014

These puffs were scrumptious and very pretty to look at. Thankfully, they were even better to eat! Cheesy and crispy and bursting with a slightly sweet twist thanks to the dill. I hope you will try to make your own cheese and herb puffs for your next party at home.

Cheese & Herb Puffs ©EverydayCookingAdventures 2014

Cheese and Herb Puffs

Recipe from: Everyday Cooking Adventures, 2014

Serves: 4-6

Ingredients:

• 1 can of crescent rolls (8 crescent rolls)
• 4-5 salami or pepperoni pieces, sliced into quarters or halves depending on size
• handful of fresh dill (or chive or parsley or basil)
• 2 Tbsp. Parmesan cheese (or feta or mozzarella)
• fresh ground black pepper

Directions:
1. Preheat oven to 400ºF (unless baking them later). On a lightly floured or cool granite/marble surface, roll out the crescent rolls as one whole piece of dough (do not separate into individual crescent rolls).
2. Top evenly with the salami/pepperoni, herbs, and cheese. Sprinkle with black pepper. Roll up tightly and wrap tightly in plastic wrap. Place in refrigerator for 20 minutes or up to a day before.
3. Remove from plastic wrap and slice into 1/2″ rounds and place on a non-stick or lightly greased baking sheet. Bake for 10-12 minutes or until browned. Serve immediately.